Maple Syrup Korean Teriyaki Chicken recipe
All Recipes World Cuisine Recipes Asian Korean
Ingredients
- ¼ cup soy sauce 1 cup water ⅓ cup maple syrup 3 tablespoons dark sesame oil 2 cloves garlic, crushed 1 tablespoon minced fresh ginger root 2 teaspoons ground black pepper 5 skinless, boneless chicken breast halves 1 cup brown rice 2 cups water 2 tablespoons cornstarch
Nutrition Info
- 387.6 caloriescarbohydrate: 41.5 gcholesterol: 67.2 mgfat: 11.9 gfiber: 2.1 gprotein: 27.7 gsaturatedFat: 2.1 gservingSize: -sodium: 784.5 mgsugar: 12.8 gtransFat: : -unsaturatedFat: : -
Directions Maple Syrup Korean Teriyaki Chicken
Directions
-
Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
Place the rice in a saucepan with 2 cups water, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.
Preheat the oven broiler. Lightly grease a baking dish.
Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. Place chicken over the cooked rice, and top with boiled marinade to serve.